Compounding of Konjac Gum

konjac gum can be miscible with the following food thickeners: Pectin;Bacterial synthetic gum (such as Flavobacterium gum);Plant exudate gum (such as tragacanth gum, karaya gum, gum arabic);Seed gum (such as guar gum, locust bean gum, tamarind gum, linseed gum, sesbania gum);Seaweed extract (such as furcellaran, agar, carrageenan, carrageenan, fucoidan, chlorella); Semi-synthetic gum, etc.

 

 

Konjac gum can be mixed with sucrose, glucose, syrup, milk powder, most food emulsifiers, edible flavors, pigments, preservatives, etc. At the same time, konjac gum can be miscible with the following food thickeners:

Pectin;

Bacterial synthetic gum (such as Flavobacterium gum);

Plant exudate gum (such as tragacanth gum, karaya gum, gum arabic);

Seed gum (such as guar gum, locust bean gum, tamarind gum, linseed gum, sesbania gum);

Seaweed extract (such as furcellaran, agar, carrageenan, carrageenan, fucoidan, chlorella);

Semi-synthetic gum (such as CMC, CMS, HPC, HPS, PGA and various modified starches);

Natural gum (such as corn starch, cassava starch, microcrystalline cellulose and various natural food ultrafine powders);

Two-component polymer (such as konjac gum and K-staghorn alginate, furcellaran, xanthan gum produce synergistic effects after miscibility. The synergistic effects come from the interaction between K-staghorn alginate, furcellaran, xanthan gum and konjac gum macromolecules. See the schematic diagram below).

Synergistic thickening is a very complex interaction between polymer macromolecules. The synergistic thickening of A and B gums may have the following four structures, as shown in the figure below.

I. Ratio effect of konjac gum and carrageenan

As can be seen from the above figure, as the proportion of KGM continues to increase, the proportion of carrageenan continues to decrease. When the blending ratio of KGM and carrageenan is 40/60, the gel strength reaches a maximum value of 140g/cm2. If the blending ratio of the two gums continues to change, the gel strength decreases.

II. Ratio effect of konjac gum and xanthan gum

As can be seen from the above figure, as the proportion of KGM continues to increase, the proportion of xanthan gum continues to decrease. When the blending ratio of KGM and xanthan gum is 60/40, the gel strength reaches a maximum value. If the blending ratio of the two gums continues to change, the gel strength decreases.

3. Effect of the ratio of konjac gum and xanthan gum

Based on the binary mixing ratio, the ratio of KGM was initially determined to be 50%, and the remaining ratios of xanthan gum and carrageenan were 10:40, 15:35, 20:30, 30:20, 35:15, and 40:10 respectively

Conclusion:

Konjac gum and carrageenan have relatively good blending gel properties. When konjac gum is blended with xanthan gum alone, its gel properties are also improved to a certain extent, but compared with carrageenan, the effect is worse. The reason may be related to the similar monomer structure of konjac gum and xanthan gum, and their degradation products all contain mannose. The ternary blend of konjac gum, carrageenan, and xanthan gum was found to have better synergistic effects. More test parameters and more applications of gel need to be further studied.